Chocolate and peanut butter – definitely a match made in heaven. But enjoying this flavour experience doesn’t necessarily have to be a naughty indulgence. I’ve made these fudge blocks using sugar-free peanut butter, honey and coconut oil for a more wholesome but satisfying snack.
This tasty treat is loaded with peanut butter and I find that a small block or two is perfect for satisfying those sweet cravings and filling the gap between meals. The nutty chocolate base is topped with two layers – peanut butter fudge and chocolate peanut butter fudge, to make a triple layered block of deliciousness!
CHOCOLATE AND PEANUT BUTTER FUDGE BLOCKS
Chocolate base
- 100 g almonds (raw or flaked), ground
- 60 g desiccated coconut
- 20 ml (4 tsp) cocoa
- 70 g coconut oil, melted
Peanut butter filling
- 100 g sugar-free peanut butter
- 100 g coconut oil
- 80 g honey
Chocolate fudge layer
- 50 g sugar-free peanut butter
- 50 g coconut oil
- 40 g honey
- 15 ml (1 tbsp) cocoa
1.) Line a 20 cm square tin with clingwrap.
2.) To make the chocolate base place the almonds, coconut and cocoa in a bowl and mix together. Add the coconut oil and mix well. Press the mixture into the tin in an even layer. Set aside.
3.) To make the peanut butter filling place the peanut butter, coconut oil and honey in a small saucepan. Stir over a low heat until everything has melted and is evenly combined. Pour the mixture over the chocolate base and place in the freezer for 10-15 minutes or until set.
4.) To make the chocolate fudge layer place the peanut butter, coconut oil, honey, and cocoa in the same saucepan. Stir over a low heat until melted and combined. When the peanut butter layer is firm pour the chocolate mixture on top. Refrigerate for 45 minutes or until set, then cut into blocks. Store in the fridge.
Cupcakes & Couscous 
One thought on “Chocolate and peanut butter fudge blocks”